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Apple Cake with Almonds

Apple cake with almonds (Erken 1914): an almond-rich egg batter with 400 g almonds and 400 g sugar is placed in a pan with cold apple compote (2 l apples) as filling, baked ¾–1 hour and served with whipped cream or vanilla sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 471 (falt i det fri)

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About the dish

A richer party cake in which an almond-rich batter is filled with cold apple compote. The recipe begins on page 471 and continues on page 472 of "Stor kokebok" (1914).

How to make it

  1. 1

    Cook the apple compote

    Peel and finely slice the apples, cook them soft in the water with sugar to taste. Let the apple compote become completely cold.

  2. 2

    The butter

    Melt the butter, cool it, and cream it until pale.

  3. 3

    The almonds

    Blanch the almonds, dry them, and grind/pound them to a smooth dough.

  4. 4

    Make the batter

    Whisk the egg yolks, egg whites, and 400 g sugar for about ½ hour (or until light and thick in a stand mixer). Stir it into the butter, and add the almonds and the flour.

  5. 5

    Assemble

    Put half the batter in a greased and coated pan, spread the completely cold apple compote over it, and cover with the rest of the batter.

  6. 6

    Bake

    Bake in a hot oven (about 190–200 °C (390 °F)) for ¾–1 hour.

  7. 7

    Serve

    Serve warm or cold with whipped cream or vanilla sauce.

Changes from the original

Units have been modernized (dl, grams), and "hot oven" is given as about 190–200 °C (390 °F). The almonds can be ground in a food processor instead of in a mortar. The amount of butter in the original is uncertain due to OCR and has been kept at 40 g. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 471) → 1949 (korrekturlest, s. 541)~41% av teksten endretfjernetlagt til
40 gr. smør 400 gr. søte mandler 2 bitre mandler 6 eggeblommer eggeplommer 4 eggehviter 400 gr. sukker 15 gr. hvetemel 40 gr. smør 2 l. opskaarne liter opskårne epler 1 del. vand vann sukker. Smørret Smøret smeltes, avkjøles og røres hvitt. De skoldede skåldede mandler tørres, tørkes, males og støtes i morter til en til jevn deig. Eggeblommer, Eggeplommer, eggehviter og 400 gr. sukker vispes ½ ¾ time, røres derefter i smørret, tilsættes mandlerne smøret, til settes mandlene og melet. I en smurt og strøet strødd form lægges legges halvparten av deigen, herpaa lægges herpå legges de skrællede, finskaarne skrelte, finskårne epler, kokt i vandet vannet og tilsat tilsatt sukker efter smak; eplegrøten skal være helt kold, naar kold når den lægges legges i; resten av den lægges deigen legges over. Steker i varm ovn ¾—1 time. Kaken Kåken serveres varm eller kold med fløteskum eller vaniljesaus.

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Frequently asked questions

How long should the cake bake?
The cake bakes in a hot oven for ¾–1 hour. With preparation (almonds, whisking the egg batter for ½ hour, and cooling the apple compote), the total time is around 2.5 hours.
Why must the apple compote be completely cold?
The recipe is clear that the apple compote must be completely cold when placed between the batter layers – warm compote would make the almond batter soggy and prevent even baking. The apples are peeled, finely sliced, and cooked in 1 deciliter of water with sugar to taste.
What is the cake served with?
The cake is served warm or cold with whipped cream or vanilla sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 471, and makes about 10 servings.
What is the point of the two bitter almonds?
The 2 bitter almonds are used together with the 400 grams of sweet almonds to give the cake a more pronounced almond flavor. All the almonds are blanched, dried, ground, and pounded in a mortar to a smooth dough.

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